Preparation time is 45minutes
Cook time is 35minutes
Total time is 1hours 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 250grams ricotta
- 390grams caster sugar, divided
- 1L milk
- 1teaspoons cornflour
- 1/2teaspoons ground cardamom
- 30grams pistachios, shelled and finely chopped
Nutrition per serving
2880kJ / 690Cal
2880 Kilojoules or 690 Calories
33% of daily energy intake*
Protein
15.4grams
Fat
19.1grams
Carbs
113grams
Sugars
112grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Using ricotta to make rasagulla dumplings is a handy shortcut for a quicker Indian dessert.
Method
Step 1 of 4
Place the ricotta in a sieve lined with cheese cloth over the sink. Tie the cheese cloth around it and squeeze out excess moisture. Tip the drained ricotta into a bowl and lightly knead into a dough. Roll into 10 balls and flatten slightly. Set aside.
Step 2 of 4
Place 330g of sugar in a large, wide saucepan and add 500ml of water, bring to the boil, reduce the heat and simmer for 10-12 minutes until it reaches a syrup consistency. Add the dough patties and cook for 10-12 minutes with the lid on medium heat, turning halfway through. Leave to sit with the lid on until cooled, then remove from the syrup and squeeze out excess syrup by flattening with the back of a spatula.
Step 3 of 4
Bring the milk to the boil in a large, wide saucepan and cook for 10-15 minutes until reduced by half. Stir in the cardamom powder and remaining sugar. Dilute the cornflour in a little water and whisk into the milk mixture, cooking until thickened.
Step 4 of 4
Add the dumplings to the milk sauce and cook for 5 minutes. Remove from the heat, sprinkle over the pistachios and serve.
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